EvergreenDan

Or even better, no Prosecco.

Very similar, although Sibilia is filtered. Yes, that was the trio of ingredients. I presumed equal parts, but don't know that.

Sibilia is higher in proof. 34% vs 21%. Both are great, but I will restock Sibilia since they overlap. I asked for a dell Erborista drink and got a delicious Negroni variation with Meletti. Hungry Mother, Cambridge MA

With 4 ingredients but only 1 alcoholic, a Cynar Sour is spectacular, supporting your hypothesis.

Well, actually ....

Interesting. I do wish vacuum sealing was tested. And I'm surprised that sweet vermouth was selected, as I've found it to be less prone to spoilage. My take-away is that probably any of these methods is okay, since the testers struggled to identify the "odd man out" in the triangle.

The Finger Lakes Seneca Drums gin is very juniper-forward, almost piney. I rather like the McKenzie rye for mixing. It is super spicy, which make is stand up in drinks. It is a bit much for sipping neat, at least for me. And I agree -- the distillery is a fun place to visit. They have some interesting eau and liqueurs too.

I saw St George Agricole today at the (staggering) price of $50. Anyone have any info? Agricole's seem hard to come by. I can find JM and Clement(s), but not much else. Not counting Barbancourt.

Are any Canadian ryes as assertive as the typical American rye? I'm ignorant. The last Canadian I had was the blended Royal Crown Reserve, which someone pulled out of their trunk when the seaside crab shack we were eating at announced that they didn't have beer (gasp!). I was unimpressed, but it made me wonder about premium straight Canadian rye.

Delightful!

For the liqueur, I'd try a Bramble. Or a Kir Royale if you like that sort of thing. I'd also drizzle it over vanilla ice cream, maybe with some sliced stone fruit. Peachs and Cassis are fabulous this way.

We to Giulia in Cambridge MA and had the bartender make up two drinks: "Something with Sibilia" was mostly tequila, 1/2 oz Sibilia, about 1/2 oz CAF, and a couple of dashes of homemade coffee bitters. Coffee dominated, so I wouldn't do that again, but the rest is promising. Might try again with Gin. I would also up the Sibilia because I ain't afeared of it. "A Cynar sour and I'm not afraid of egg". Not sure what was in this other than Cynar, lemon, and egg white. I might add some high proof rye in a small amount. It was pretty tart, so I doubt there was simple in it. Absolutely. Fucking. Fabulous. Bartender said that he would be make lots of these from now on. I should have gotten the exact recipe. A perfect low-alcohol drink, too, if you stick to the original non-rye concept.

The Pina Colada doesn't have to be blended, although a Painkiller is probably a better non-blended drink with similar ingredients. It could be made in a hotel room, but you need a way to shake it. It does sound like a pain though. Get to town. Buy juice ingredients and something to shake in and a can opener, buy booze, get ice from hotel, make drinks. Clean up sticky mess.

With a dozen or so parts, use 1/4 oz as a part to make a 3-ish oz drink, plus melt. 10:3:2 = 2 1/2 oz : 3/4 oz : 1/2 oz. = 3 3/4 oz, a touch big but I know you're up to it.

I tried Rafa's creation with Smith & Cross and Rhum JM Blanc. Really excellent, although next time I would skew the rums toward the agricole to give it more of a chance against the Smith & Cross -- maybe 1oz agricole to 1/2 oz Smith & Cross. Lovely, lovely drink. Needs a name.

Matthew -- that template (whiskey, Campari-like, spicy amaro, acid) is damn near unsinkable. You made my go-to variation. If you experiment, I'd love to hear about your ideas.

My "Negroni" variation tonight was something that Rafa suggested for the Kinsey Report -- equal parts Smith & Cross, Bonal Gentia, and Campari. I found it a touch syrupy, so I added another equal part dry vermouth. Big, rich and lovely.

Bought a bottle of Luxardo Aperitivo because, well, it's bitter and I've never seen nor tasted it. Similar to Aperol, which perhaps I should guessed from the name, much like Bitter is similar to Campari. I mixed it 50/50 with gin and balanced with lime. Nice enough. I will a/b compare with Aperol, but I don't see much reason to stock both.

The Riviera. Just sayin'.

It's unique. I find that it has the gestalt of chocolate. Maybe half Ramazzotti and half creme de cacao? Or Ramazzotti or Averna or Nonino with a few dashes of Mole or Chocolate bitters?

Crafty & Elusive Elk (CEK?), this time with actual lime but sub of 1/4 oz shy of Angostura. Lovely. Maybe someday I'll have this with good home/house-made falernum. I followed this up with a Juniperio / Dolin Martini, which may have been a mistake. Thank god dinner is already cooked.

Lovely verb diction.

Had this again tonight with Becherovka and lemon. I'm tempted to try it with 1-3 tsp of Angostura a la a Trinidad Sour.

Step one in the link needs to be updated: "nuts of any kind" -> "pineapple". You say in your post that pineapple is one of the greatest non-citrus souring agents. I find this interesting because I don't find today's supermarket pineapple to be sour. When ripe (and any good), they are very sweet. Are you saying that todays pineapples are much sweeter than the pineapples used in historic recipes? If so, then they would need reformulation for today's fruit (much like when using pink grapefruit for the sour white grapefruit of my youth).

Tried a Vieux Carre with an excess of Bigallet China-China in lieu of Benedictine. Mistake. Good but not as good as the original. I do love Punt e Mes in this recipe, though Maybe Fernet next time....